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Potage courge musquée 1.jpg

Butternut squash, apple
and maple soup


1 butternut squash

6 red apples

30 ml (2 tbsp.) butter

2 onions

80 to 120 ml (1/3 to 1/2 cup) Domaine du Grand Reed maple syrup

2 liters (8 cups) chicken broth

2 cloves minced garlic

salt and pepper to taste


  1. Lay the squash horizontally on a cutting board. Using a knife, cut the squash in half starting from the stem towards the heart (rounded part). Remove the seeds with a spoon. Peel the squash using a peeler and cut into cubes.

  2. Peel the apples and cut into quarters.

  3. Cut the onions into small wedges.

  4. In a saucepan, melt the butter over medium heat.

  5. Sauté the onions. Add apples and squash. Cook for 5 to 8 minutes over medium heat. Pour the maple syrup and let caramelize slightly. Pour the broth. Add garlic and seasoning. Bring to a boil. Cover and simmer gently for 30 minutes, until the squash is cooked.

  6. Purée using an electric mixer.

  7. Just before serving, add a drizzle of cream.

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